Telling It As It Is

Spicy Garlic Panko Chicken Wings and Roasted Vegetables

I was watching Tyler Florence on Food Network a couple of days ago and damn, he made me salivate at his delicious-looking rosemary panko chicken. Turns out that we just bought some panko breadcrumbs from Japan Centre and I thought I could whip up a healthy-ish crispy chicken dish without deep-frying anything! I made some mental notes on Tyler’s techniques and came up with a recipe, which thankfully turned out AMAZING!

This recipe is really easy although it calls for quite a bit of washing up, not that I mind because the chicken wings were downright moist on the inside, crispy on the outside, in short they were exceedingly tasty! M, who is the biggest fan of crispy chicken wings, loved them and I was happy to be able to indulge in healthy crispy wings that weren’t deep fried. Do try out the recipe and feel free to tweak the flavours you want for the chicken! We served these with some roasted vegetables that were flavoured with rosemary and they were delish!

1. Coat chicken in plain flour mixture and shake off excess.
2. Coat chicken wings in egg mixture, followed by panko mixture.
3. Rest wings in fridge for 20 minutes to set (so crumbs won’t fall off during baking). Lay out wings on tray lined with foil.
4. Bake in oven preheated at 180 degrees Celsius for 30 minutes (time depends on your oven) and then get a golden brown sheen on the wings by baking it further for 3 minutes at 200 degrees Celsius.

Well, those are making me salivate, so you definitely did something right! Those look fantastic – every time I bread anything, I always wonder if it’s worth the work, and then when I eat them, I forget all about the effort. That looks like it would be especially true in this case!